Cut eggplants in half lengthwise. Scoop out filling and cube. Heat pan
with olive oil, and sauté onion and eggplant, sprinkle garlic salt
on top and cook a little longer, till the eggplant is soft. Add toast,
cheese, mint, nutmeg, clove and pepper to a mixing bowl. Add onion and
eggplant mixture to the bowl, mix together well. Re-stuff eggplants with
mixture, place on baking pan, and into a preheated 350º F oven. Cook
until hot and bubbly (about 30 minutes).

NOTE: Side dish for eight. For cheese, I've used Cheddar, Manchango,
Queso Blanco and Mozzarella, all worked well.